Minced Pork and Raisin Empanadas de Pino
Experience the exquisite dance of sweet and savory with these Minced Pork and Raisin Empanadas de Pino. Drawing from Chilean culinary heritage, these empanadas bring a modern twist to a classic dish with a delightful blend of spices, succulent pork, and plump raisins encased in a golden, flaky pastry.
Ingredients
Empanada Filling
2 tablespoons olive oil - extra virgin for richer flavor
1 medium onion - finely chopped
300 grams ground pork (minced pork) - preferably organic
1 teaspoon cumin - freshly ground for more depth
1 teaspoon paprika - smoked variety for a hint of smokiness
1 teaspoon oregano - dried
½ cup raisins - plump and juicy- 1 unit hard-boiled egg - chopped
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Pastry
2 cups all purpose flour (plain flour Australia and UK) - sifted- ½ teaspoon salt
½ cup unsalted butter - cold and cubed- ⅓ cup ice water - as needed for dough
1 medium egg - beaten, for egg wash
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and fragrant.
- Add the minced pork to the skillet, cooking until browned, about 8-10 minutes. Break up the meat with a wooden spoon as it cooks.
- Stir in turmeric, paprika, and oregano, allowing the spices to cook into the pork for an additional 2 minutes. Add the raisins and chopped hard-boiled egg, mixing well. Season to taste with salt and pepper, then remove from heat and cool completely.
- Preheat your oven to 200°C (392°F). To prepare the pastry, combine flour and salt in a bowl. Cut in the cold butter using a pastry cutter or a fork until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together. Turn out onto a floured surface and knead gently until smooth.
- Roll the dough into a log and cut it into 4 equal pieces. Roll each piece into a circle about 1/8 inch thick. Spoon equal portions of the pork mixture onto one half of each dough circle.
- Brush the edges with water and fold the dough over the filling, pressing the edges firmly with a fork to seal. Place empanadas on a baking sheet lined with parchment paper. Brush tops with beaten egg.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and crisp. Allow to cool slightly before serving.
Notes
For a richer flavor, marinate the pork with spices a day before. Substitute chicken if preferred.
Nutrition
Calories: 774kcalCarbohydrates: 65gProtein: 22gFat: 48gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 157mgSodium: 371mgPotassium: 512mgFiber: 4gSugar: 1gVitamin A: 829IUVitamin C: 5mgCalcium: 58mgIron: 5mg
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